Instructions

For the Brussels Sprouts

1. Follow the directions for FFF’s Balsamic Sea Salt Roasted Brussels Sprouts

For the Caramelized Onions

1. Heat 3 tablespoons of olive oil in a large frying pan over low/medium heat.
2. Add sliced red onion to the pan. Let cook for 6-8 minutes (stirring occasionally) over low/medium heat until onions are translucent.
3. Season with salt to taste and set aside.

For the Kale

1. In the same frying pan as the onions, heat 3 tablespoons of olive oil. Add kale.
2. Season with garlic powder and salt and sauté for 2 minutes. Just long enough to wilt the kale, before it gets soggy. Set aside.

For the Polenta

1. Open one tube of polenta, cut it into chunks, and place into a medium pot.Turn to medium/high heat.
2. Add 1/2 cup of chicken broth at a time to the polenta and mix continuously until creamy (about 1-2 cups in total, depending on how creamy you like your polenta). Once creamy, remove from heat and set aside.